1) What are the criteria that affect the final level of sourness in a food product?
--> Type, level and product pH
2) How can buffer affects food products?
-->Buffers can improve the stability of flavor, color, gelation rate and subsequent gel strength, and pH-sensitive sweeteners.
3) How can controlling pH improve foods' microbial stability?
--> It provides bacteriostatic (inhibiting) effect; however we must bare in mind that all acids do not exhibit the same antimicrobial effects.
4) In food product application, why do deli salad manufacturers frequently targeting very low pH level?
--> to increase shelf life and to enhance the flavor becomes sour, even when combined with mild-tasting acids, like lactic.
Q & A from pHood pHenomena
1) What are the criteria that affect the final level of sourness in a food product?
--> Type, level and product pH
2) How can buffer affects food products?
-->Buffers can improve the stability of flavor, color, gelation rate and subsequent gel strength, and pH-sensitive sweeteners.
3) How can controlling pH improve foods' microbial stability?
--> It provides bacteriostatic (inhibiting) effect; however we must bare in mind that all acids do not exhibit the same antimicrobial effects.
4) In food product application, why do deli salad manufacturers frequently targeting very low pH level?
--> to increase shelf life and to enhance the flavor becomes sour, even when combined with mild-tasting acids, like lactic.